Indian Cuisine and Turmeric Powder Adulteration

Certificate
Certified to be the bonafide work done by
Miss ____________ of class _____XII B____ in the________CHEMISTRY LAB____________ during the year 2013-2014

Date____________________________________ P.G.T. in CHEMISTRY LAB
HOLY CROSS HIGHER SECONDARY SCHOOL, Pension bada, Raipur- 492001

Examination held in CHEMISTRY LAB at HOLY CROSS HIGHER SECONDARY
SCHOOL, Pension bada, Raipur- 492001

Date __________________

Acknowledgement

I would like to express my sincere gratitude to my chemistry mentors____________________ for their vital support, guidance and encouragement without which this project would not have come forth from my side.

I would also like to express my heartly gratitude to the lab assistants ____________________ for their support during the making of this project.

I wish to thanks my parents for their undivided support & interest who inspired me & encouraged me to go my own way, without which I would be unable to complete my project. And at last by no means the least I would thank to God who made all the things possible.

TEACHER’S SIGNATURE STUDENT SIGNATURE

Contents
S.No.

Contents

Page No.
I.

Objective & THEORY

01

II.

Adulteration of milk

02

III.

Adulteration of Desi Ghee

03

IV.

Adulteration of Tea leaves

04

V.

Adulteration of Coriander powder

05

VI.

VII

VIII

IX

X

XI

Adulteration of Arhar dal

Adulteration of Sugar

Adulteration of Hing

Adulteration of Black pepper

Adulteration of Turmeric powder